How to Make Ice Cream Pies with Juice Concentrates


Cream Pie

9-inch Stainless
Steel Pie Pan

Deluxe Non-Stick
Rolling Pin

The frozen fruit case has so many interesting juices and juice combinations. It’s a shame to relegate them only to the juice pitcher. Instead, try making some great summertime pies. They’re, simple, made with a cookie crumb crust and frozen yogurt or ice cream.

Let your imagination begin.

This is a great pie. The vanilla nut crust complements the cranberry raspberry filling perfectly. It is an absolutely delightful pie for a special occasion or a warm summer evening.

Ingredients

2/3 cup frozen cranberry raspberry juice concentrate, slightly thawed
2 cups vanilla frozen yogurt or ice cream

Directions

Using the paddle attachment and your stand-type mixer, blend the juice concentrate and frozen yogurt together. Spread into the prepared crust. Freeze. Remove from the freezer fifteen minutes before serving.

Vanilla Wafer and Walnut Crust

This wonderful crust marries crushed vanilla wafers with rich walnuts for a nutty, vanilla crust. You’ll love the combination. We recommend this with cream pies. Again, don’t over bake the crust.

This recipe makes a nine-inch deep dish pie.

Ingredients

2 cups crushed vanilla wafers
2 tablespoons granulated sugar
2/3 cup walnut pieces
6 tablespoons butter, melted

Directions

Preheat the oven to 400 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
1. Crush the vanilla wafers. (See The Baker’s Note.) Place the crushed wafers in a deep-dish pan.
2. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the pie pan. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Bake for eight minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.

The Baker’s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place a handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.

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